1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the mushrooms, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender. Set veggies aside in a medium bowl.

2. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken until golden brown and cooked through. Add it to the vegetables.

3. Pour the wine and broth into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce. Add the Worcestershire (add more than the 1 tablespoon if you are big fans), and mustard. Whisk until smooth. Boil until the liquid has reduced by just less than half.

4. Remove from heat and whisk in the sour cream. Do not let the sauce boil after adding the cream. Return the vegetables and chicken to the pan and heat through. Serve over rice, pasta, or toast.

Salutations

Planning and making good food can be a drag sometimes, but if you try making new things, it can be like unearthing a pair of hardly-worn, quality shoes at a thrift store for $5. A discovery to be sure.

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